Sizzling Dumplings Recipe

1. Prepare cabbage

Place the finely chopped Napa cabbage in a bowl and sprinkle with 0.5 tsp fine salt. Toss and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a clean kitchen towel. Discard the liquid and transfer the cabbage to a mixing bowl.

2. Mix filling

Add ground pork, sliced green onions, grated ginger, minced garlic, soy sauce (2 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), Shaoxing wine (1 tbs), white pepper (1 tsp), cornstarch (1 tbs), and the reserved squeezed cabbage to the mixing bowl. Use a spatula or your hands to mix thoroughly until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small cooked pinch to adjust seasoning if desired.

3. Prepare a clean work surface and dust lightly with 2 tbs flour. Keep a small bowl of water nearby for sealing wrappers. Place about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center of each wrapper. Lightly moisten the wrapper edge with water, fold in half or pleat to form a half-moon or crescent, pressing to seal and remove air pockets. Repeat until filling is used. Keep assembled dumplings covered with a damp towel to prevent drying.

4. Pan-fry (sizzling method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs neutral oil and swirl to coat. Arrange dumplings in a single layer, flat side down, leaving a little space between each. Fry for 2–3 minutes until the bottoms are golden brown and crisp.

5. Add water and steam: Carefully pour 3/4 cup (0.75 cups) of water into the pan — it will sizzle and create steam. Immediately reduce heat to medium-low and cover the pan with a tight-fitting lid. Steam for 6–8 minutes (depending on dumpling size) until the filling is cooked through and wrappers are tender.

6. Crisp again & finish: Remove the lid and increase heat to medium-high to evaporate remaining water, about 1–2 minutes. Let the bottoms re-crisp for about 30–60 seconds. Drizzle 1/2 tsp toasted sesame oil over the dumplings, then transfer to a serving plate.

7. Combine 3 tbs soy sauce, 1 tbs black or rice vinegar, 1 tsp chili oil (optional), 1/2 tsp sesame seeds, and 1 tsp sliced green onion in a small bowl. Mix and serve alongside the hot dumplings.